Something delicious came of the wine after all...

Beef Stew with FRe Merlot and Rosemary

We have given up alcohol for Lent and, overall, it hasn't felt like much of a sacrifice (note to self, give up dark chocolate next year).   That said, there are some meals that are perfected with the inclusion of a nice glass of wine, so I thought we'd give "FRe" by Sutter Home a try, picking up the Red Blend and the Merlot. The Red Blend wasn't horrible, but sweeter than we like, and seemed rather thick on the tongue. Fair enough, I bought it without knowing whether it would be dry or sweet.

So we opened the Merlot.  Merlot is supposed to be a medium bodied DRY red, so this should have been the one. WRONG. It tasted similar, but yet worse, than the blend. Ben called it bad Welsh's.   Now what to do with these $8 bottles of bad Welsh's?

The Red Blend was doled out in small amounts to flavor clear soda.  Not a bad use, although an expensive way to flavor soda.  The Merlot went into a rich and delicious beef stew.  I have made beef dishes before with pomegranate juice, so I figured  this would not be too  far a stretch.  The ample use of garlic, rosemary, and black pepper counterbalanced the sweetness perfectly.  I will certainly make this again, although I'll probably forgo the $8 FRe and "settle" for a $3 bottle of POM.  Be sure to serve this with a crusty loaf to sop up all the goodness; I served a rosemary focaccia.  Perfect!

Beef Stew with FRe Merlot and Rosemary

1 1/4  lb. lean beef stew meat

2 T olive oil

coarse salt and fresh ground black pepper

1 medium onion, large dice

8 oz baby carrots

12 oz mushrooms, wiped and sliced thick (I used small portobellos)

4 cloves garlic, minced

2 t dried rosemary, crushed

1 bay leaves

2 1/2 cups FRe Merlot (or Red Blend, or POM)

1 cup beef stock

1 T cornstarch

Heat the olive oil a heavy bottomed Dutch oven over medium high heat; generously season the beef with salt and pepper, removing any particularly fatty looking pieces.  When the pan is hot, sear the beef in batches, removing to a small bowl as each batch becomes nice and caramelized.  You should be developing a nice and caramelized pan bottom, too.  Flavor. flavor, flavor.

 When the beef is done, add the onions to the pan and cook just until they begin to color.  Add the carrots, mushrooms, garlic, rosemary, and bay leaves; cook another minute or two, until fragrant.  Add about half the wine and deglaze the pan, scrapping up all the brown bits.  Add the reserved beef with any accumulated juices, the remaining wine, and the beef stock.  The amounts of wine (or juice) and beef stock can vary a bit depending on what you have, and how much you need to come almost to the surface of, but not covering the veg and beef.  Bring to a bowl, cover with a well-fitting lib, and place in a 350 degree oven for one hour (or simmer on the stove top if you prefer). 

After an hour, check that the beef is tender, if not, continue cooking a while longer.  Once tender, taste the cooking liquid for seasoning and adjust as needed; I added more salt and MUCH more pepper at this point.  Dissolve the cornstarch in a small amount of water to make a slurry and stir into the pan.  Cover and return to the heat for 15 minutes to thicken.  Serve.  Eat.  Smile.

WW PointsPlus Values:  11 points if serving 4 for dinner, or 7 points if serving 6 for lunch.

A "healthy" cocktail...

Green and Red Cocktail

We've all heard of the health benefits of antioxidant rich green tea, the potential to burn fat, lower cholesterol, fight heart disease, and prevent diabetes.And red wine?  A growing body of scientific research that indicates red wine may offer significant antioxidant protection, having the potential to overcome free radicals that cause cellular damage, a root cause of of cancer and heart disease.  Just last week I read of new research  that has found that the natural chemicals found in green tea and red wine may disrupt a key step in the development ofAlzheimers.  Yet more good news for this wonder pair.

I love both tea and red wine, and I only half joked on Facebook that I was on a mission to make a "healthy" cocktail using the two.  And this weekend I did just that.  I used an Ocean Spray diet juice drink, and while that didn't add any additional antioxidant effects, despite being cranberry and pomegranate, it did add a small shot of vitamin C.  I found this lower alcohol cocktail to be very refreshing with the added tannins of the tea, and not overly sweet.  This will be perfect for summer, in  moderation, of course.

Green and Red Cocktail
8 servings

1 bottle of dry red wine
4 green tea bags
1 cup water
2 cups Ocean Spray Diet Cranberry Pomegranate Juice Drink
1 fat, juicy lime, cut into 8 wedges

Place the tea bags and water in a microwavable cup and microwave on high for 2 minutes and let steep for 5 minutes.  Remove the tea bags, squeezing lightly against a spoon to extract the liquid.  Mix the tea, juice drink, and wine in a pitcher and refrigerate until serving.  Serve over ice with a lime wedge.  Squeeze the wedge right into the glass and add the wedge to the glass for good measure.  Enjoy.

WW PointsPlus value: 3 points a serving, shaving one point from the value for one glass of wine.

A steak, a potato, and a glass of wine...

Grilled Steak, Steamed Broccoli, and a Salted Baked Potato

 We had some nice rib eyes tucked away in the freezer (they lasted a whole three weeks), and with the weather being so nice, we decided to throw them on the grill.  Ben's initial suggestion was a rice pilaf to accompany, but as we have been eating so much rice, I suggested baked potatoes (we don't eat so many potatoes).  The only food I remember ever really liking at The Cracker Barrel (a popular chain restaurant for those unfamiliar) was a salt crusted baked potato (if that's all I remember you can rightly guess that I wasn't highly impressed).  This potato was what I had in mind and this was a very successful imitation indeed.  I especially loved the salty crisp skin and will most certainly make these again.  We had a wonderful  bottle of Gascón Malbec from Argentina with this meal...this particular wine is one of my all time favorites.  If you like a full bodied dry red wine be sure to give this one a try sometime.

Salted Baked Potatoes

medium baking potatoes
canola oil
kosher salt

Scrub the potatoes clean several hours before you wish to bake them so that they will be completely dry.  Pierce the potatoes several times each, and place the in a bowl; drizzle with a bit of canola oil and turn them around in the bowl to coat completely.  Sprinkle the potatoes with a generous amount of kosher salt, turning them so that all sides have some salt adhere to them.  Place a baking sheet on the bottom rack of the oven and place the potatoes directly on the rack above the sheet.  Bake at 350 degrees F for one hour, or until the potatoes are cooked through and the skin is crispy.  Serve the potatoes so that each person may crack that delicious skin them selves and top however you like to top baked potatoes (we used fat free sour cream).

Summer beverages...

Sangria

The hot summer weather means it is time for cooling and refreshing summer beverages...sparkling water and iced tea reign (no sweet tea, thank you) during the day, but the often sweltering evenings call for something different, something special.  Sangria and sangria blanca (white sangria) fit the bill perfectly, they are icy, fruity, and being lower on the alcohol scale, infinitely refreshing.  I have made both of these over the last few weeks, each pitcher lasting for several days in the fridge, only getting better with time as the fruit continues to infuse the wine.  I want to make another pitcher now just writing about it.

Sangria

1 bottle of a fruity, dry red wine (I used Shiraz)

1/2 cup triple sec

a good amount of assorted fresh fruit, cut up (I used lemon, lime, tangerine, and pineapple)

sparkling water and ice for serving (I used a slightly sweetened lime flavored water)

In a pitcher combine the wine, triple sec, and fruit; do this no later than the morning of the day you wish to serve it, preferably the day before.  Cover the top of the pitcher with plastic wrap and refrigerate until needed.  To serve, fill a glass with ice and fill halfway with the wine mixture, top off with the sparkling water, drink, smile and say "aahh."  Let the fruit pieces go into the glass(es) as you serve and just eat the fruit after you have enjoyed the sangria.

I know that sangria is Spanish, not Mexican, in origin, but I made a pitcher of sangria blanca for cinco de mayo anyway, it just sounded good to me, and was a perfect foil for the spicy loaded nachos/taco salad that we had for dinner.  Ben went with Dos Equis, a nice cervesa mexicana.  The white sangria is made in the same manner, just substitute a dry white wine for the red, such as pinot grigio or sauvignon blanc.  You may also wish to use a chardonay, just do not use a heavily oaked one, the flavor will compete with the fruit.

Sangria Blanca and Dos Equis

 Topping choices for the tortilla chips included: guacamole, corn & bean salsa, sour cream, pickled jalapenos, chopped onion & cilantro, sliced radishes, sliced green olives, halved grape tomatoes, shredded romaine, shredded sharp cheddar, and one of our favorite salsas picantes, Tapatio.  Not shown are the refried beans and the ground pork pork cooked with chipotle.

Is it a salad, or is it a plate of loaded nachos?  Don't know, don't care, it just tasted good.

A tasty beverage...

 At book club last month, one of the ladies mentioned  ChocoVine, a beverage made with red wine and chocolate.  I find eating dark chocolate with red wine to be heavenly, so this was something I had to try.  I read some reviews of it on-line, and while they were mixed, I was still itching to try it, both by itself, and with an espresso infused vodka, an combination I found mentioned several times (I love strong black coffee too). 

A few days ago Ben and I stopped in at Noonans, a local liquor store, but we were unable to find it.  Later that same evening my friend Kristy stopped by and mentioned that she was headed to Noonans. after she left our house.  I told her of our failed shopping trip there and she exclaimed that she knew where to find the ChocoVine in the store.  I hoped right in the van with her and we were off.  Well, not only did we find the ChocoVine, but I also found a bottle of Smirnoff Espresso Vodka.

As many of the reviews stated, ChocoVine was very similar to taste to Baileys Irish Cream, and definitely better over ice than on its own.  I then took a one part each of the ChocoVine and the espresso vodka, and poured them over ice after a quick shake.  Now I was really happy...I found this drink to be absolutely delicious, but would be afraid to drink too many...I can't help but think that the ChocoVine is ChocFull if calories, but in moderation, all is good.  Give it a try and let me know what you think.

A great day for surf (and turf)...

Grilled Lobster Tails and Fillet Mignon 

with Roasted Garlic and Mushroom Pilaf

 It was just back in February  that Ben had lobster for the first time and he has been dying to have them again.  I picked up a package of two tails at Aldi for $12.99 (they were $19.99 at Walmart!), and looked up on the web how to  grill lobster tails.  A couple of small bacon wrapped fillets, a seasoned butter for basting, and a rice pilaf made with one of Uncle Ben's  rice blends, and we were ready for an ultimate surf and turf.  This meal was sooo good (and we are so spoiled), that I went back to Aldi today and got four more packages of tails (get them while they last!) to set us up for the summer.

Splitting the tails was tougher than I thought it would be.  Even on the "softer" underside, there were tough ribs (for lack of a better word).  I ended up snipping through these with kitchen shears before using a large, heavy knife to split the tails.

Tails and fillets ready for the grill.

Just off the grill...are you salivating yet?

All done!!!

Some (foodie) things that make me happy...

I have been really busy with scouts and working outside, so the dining the last few days has consisted of leftovers, and last night we ate at the Texas Roadhouse, an inexpensive and kid friendly chain that Christopher loves to eat at.  Today I thought I would share some things that make me happy (at least as it relates to food).  These are in no particular order, but let you know a little about me...

 

 Christopher loves to help with the cooking when we go camping...

and he makes the best veggie soup and chili :)

 

Salsas Picantes...

I usually have 8 to 12 different hot sauces around at any given time.

 What is better than to sit at the end of the day
and drink wine with friends...James Joyce

The wine rack was a wedding gift, and 

Ben gave me the wine fridge for our last anniversary.

Avocados, chilies, limes, and tomatoes...

Some of the best fresh veggie ingredients.
 (just need to add summer corn, red bell peppers, sweet onions, and tomatillos)

Coconut
This is toasted coconut on a Pastel Tres Leches I made.

Carnitas...
Carnitas is a food group all on it's own...
( although al pastor is pretty darn good as well :)

A pairing of wine and cheese...
(but, oh, let me tell you about red wine and dark chocolate...)

When my darling husband cooks for me :)

Grilling...
Ben does the charcoal or wood fire grilling, but
I probably cook on the gas grill as much as he does.

Leftovers...

More often than not, I will cook with the intention of having leftovers.  These provide not only ready lunches and frozen meals to share with my grandfather, but provide endless opportunities to "re-purpose" the leftovers into new meals.

And that promised recipe...

Red Wine Braised Beef Shanks and Garlic Smashed Potatoes

and Simply Steamed Green Beans

As I mentioned in a previous post, I got some beef shanks prepared on Friday morning (once I got them in the oven I headed outside to work), and this made Sunday dinner wonderfully easy to prepare.  While I have made braised beef dishes a number of different ways, I had never before used beef shanks.  Everything I had heard about shanks was that there was an additional richness obtained from the slow cooking of the bone marrow, so I really wanted to try them.  This dish was super rich and delicious, but quite honestly, I can't say it was any better than if I had just used stew meat- I think there is just too much richness anyway to notice an incremental increase (and the stew meat is much easier to find at the grocery).

I served the shanks (or portions of them anyway, two of these bad boys together weighed in at 2 1/2 lbs.!), and the vegetable filled sauce over garlic smashed potatoes.  To make the potatoes, just add a head of peeled garlic cloves to the potatoes before cooking, then mash them up with the potatoes.  I always leave the skin on and don't even try to get out the lumps, they are so much better that way.  Ben must have really been craving richness, because he requested that I add cream cheese to the potatoes as well (8oz. reduced fat); they were certainly decadent.  To cut the richness a bit, I served simply steamed green beans with lemon wedges to squeeze over for the touch of acidity (I think you will find you need it).

Spring is here (continued)...

The head of that path along the south side of the house last summer, all green and lush.

I am just not feeling like writing about food today (gasp!!), but as I sit here waiting for phone calls to be returned (don't people realize that even we homemakers have something we would rather be doing), I am gazing out my back door, and at all the trees aching to burst with bud.   Thinking of all I have yet to accomplish in my personal piece of the great outdoors, I decided to share a few photos from last year.  These are just "big view" photos, not the many (many, many) individual flower pics I have taken.  Take a moment to have a peek and dream of the seasons yet to come...

The mailbox last September, the vine is "Sweet Autumn" clematis.

The back yard.  It is hard to tell from the photo, but the back corner is very steep, so I made it one huge planting area so that Ben wouldn't injure himself mowing it.

We eat nearly every meal on the deck when the weather is nice.

 One of many meals on the deck last year.

The patio where we spend many wonderful evenings.

The view of the patio from the yard- it will be very private once the plantings have gained more size.  I planted this bed to celebrate (finally!) getting my degree.

The AC unit and a potting area are very nicely hidden.

Where I like to work some magic when I'm not in the kitchen.  

This sheltered spot is behind the garage.

I call this my "Monster Rose," a climber called Zephirine Drouhin that I cut down nearly to the ground every year, but comes back with a vengeance (more than one storey tall last year).  This is near our front door and the fragrance is magnificent. 

Spring is here...

Tuscan Chicken with Mediterranean White Bean and Romaine Salads

Spring is finally here and I have been so busy clearing the winter debris from all my planting beds.  While all the plantings are beautiful once the growth is fully under way, every spring I feel like I have been overly ambitious with the plantings- three days of clearing and I have so much more to do...

This is the path down the south side of my house, just to give you a clue of what I am up against.  I have the house, patio, and deck surrounded, most of the perimeter of the yard, and the random beds here and there.  It will all be worth it in another week or three :)

Friday morning, in anticipation of spending the day outside, and a very busy weekend coming up, I spent a little prep time in the kitchen  For dinner Friday night I got some chicken marinating in order to make Ina Garten's Tuscan Lemon Chicken, and also threw together two quick salads, one being my Mediterranean White Bean Salad- I knew the lemony flavors would work well with the chicken (and did they ever :).  I also prepared some beef shanks for braising in anticipation of having them for Sunday dinner (it was supposed to be cold and rainy), and popped them in the oven while ventured outside to tackle more beds.  A note for those readers with children- Ben and I found the chicken to be absolutely delicious (the grilled lemon halves were an especially nice touch), but the little guy wasn't so sure and wondered (out loud) why I didn't just barbecue the chicken.   Ben and I enjoyed a bottle of Redwood-creek Sauvignon Blanc (2007), a perfectly wonderful and refreshing wine, especially considering the $6.99 price tag (we enjoy wine, but are certainly not snobby about it).

Tuscan Lemon Chicken

1 chicken, flattened (I used chicken leg quarters instead)
Kosher salt
1/3 cup good olive oil
2 tsp. grated lemon zest (2 lemons)
1/3 cup fresh squeezed lemon juice
1 tbs. minced garlic (3 cloves)
1 tbs. minced fresh rosemary (I used 1 tsp. dried)
freshly ground black pepper
1 lemon, halved

Ina gives directions for flattening a whole chicken and grilling it under weights (see the link to the original above).  I kept it very simple and just put the chicken and all the marinating ingredients in a gallon sized ziplock bag; Ben then grilled it that evening on the gas grill and used no weights.  The lemon halves he charred and then finished up on the upper rack and they turned out perfectly.

The mailbox, before I cut away all the dead growth.

The mailbox after-
the clematis was already growing again under all the mess.

And tomorrow...Red Wine Braised Beef Shanks with Garlic Smashed Potatoes

Grocery Challenge, Week 3

Here's the tally for Week 3...

3/07   Kroger         $29.62
3/09   Kroger         $31.26
3/12   Aldi             $62.12
                              ______
                              $123.00

$27 UNDER!! 

On the trip to Aldi, I knew I had roughly $89 dollars left in the budget, so I kept track of what I was spending, rounding everything up to the nearest quarter dollar.  Approaching the checkout I had figured on $65 and my total was $62.12 (it is better to over estimate than under) .

If I started couponing again, the savings could potentially be huge, but alas, I have found that I really no longer have the patience for it (getting older, getting lazy, or just no true need for it?).  I no longer really use coupons, except for the occasional "Free" item, or the "$" off entire purchase that you get from Kroger.

What I find amazing with this total is that I still purchased wine and beer this week, meaning that the actual cost of food, toiletries, and cleaning products was well under $100.  I am really curious now to see what the upcoming week will bring...

Seems like spring...

There is still some snow on the ground, but Saturday was our second day of near fifty degree weather, and that called for a celebration.  Ben rolled out his Weber (first time for 2010), and I rolled out some steaks.  Some simply seasoned steaks and a few mushroom skewers, beautifully grilled, a simple salad, a crusty bread, and a nice bottle of red and we were ready to welcome spring.

 

Mushroom skewers and bread rounds waiting to hit the heat. 

The mushrooms are brushed lightly with some of the same vinaigrette used on the salad.

 

Mixed greens. thinly sliced red onion, halved kalamata olives, and roasted red pepper in a 

light vinaigrette serve as the base for our welcome to spring steak dinner.

Top the salad with the beautiful steak meat, a mushroom skewer, 

some shaved Parmigiano-Reggiano and call it done.

An hour before grilling the steaks were patted dry, rubbed with olive oil, seasoned liberally with coarse salt and coarse ground black pepper, and left to come to room temperature on the counter.

We enjoyed a bottle of Chambourcin with our meal.  This wine comes from Hanover Winery, a new winery that has opened very near our home.  This nice dry, medium bodied wine is Ben's favorite; I enjoy it very much as well, but also really enjoy the Marechal Foch, s dry, full bodied red.